Description
This Greek Chicken Bowls recipe features juicy marinated grilled chicken served over a bed of brown rice or cauliflower rice, topped with fresh cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, and a refreshing homemade tzatziki sauce. Perfect for a healthy Mediterranean-inspired meal that’s great for meal prep and packed with vibrant flavors.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls
- 2 cups cooked brown rice or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup hummus (optional)
- Fresh parsley, for garnish
For the Tzatziki Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup cucumber, finely grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill or 1/2 teaspoon dried dill
- Pinch of salt
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper. Add the chicken breasts or thighs and toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours to infuse flavor.
- Cook the Chicken: Preheat a grill or stovetop skillet over medium heat. Cook the marinated chicken for 5 to 7 minutes on each side until fully cooked through and the internal juices run clear. Remove from heat and let the chicken rest for 5 minutes, then slice into strips.
- Prepare the Tzatziki Sauce: In a small bowl, combine plain Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, fresh or dried dill, and a pinch of salt. Stir well until smooth and refrigerate until ready to serve.
- Assemble the Bowls: Divide the cooked brown rice or cauliflower rice evenly among four bowls. Top each bowl with sliced grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Add a dollop of hummus if desired. Drizzle with chilled tzatziki sauce and garnish with fresh parsley for a vibrant, flavorful finish.
Notes
- This recipe is ideal for meal prep—store cooked components separately and assemble just before eating to keep everything fresh.
- For a low-carb version, substitute brown rice with cauliflower rice.
- Marinating the chicken for longer enhances flavor and tenderness.
- Use fresh herbs when possible for the best taste in the tzatziki sauce.
- Adjust seasoning to taste, especially salt and lemon juice.
